Functional Food

All related to functional foods

Total Phenolic Content and In Vitro Antioxidant Activity of Vigna sinensis

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Authors: 
S. Emynur Shafekh
Authors: 
R Mohd Adzim Khalili
Authors: 
C.C.W. Catherine
Authors: 
Z.A. Siti Syakiroh
Authors: 
A. Ummu Habibah
Authors: 
A.H. Norhayati
Authors: 
M.Y. Nor Farhanah
Authors: 
Z. Noor Husna
Authors: 
M.B. Siti Nafizah
Authors: 
M. Azlina
Authors: 
A.R. Noor Shahhida Sazura
Authors: 
A.L. Ahmad Zubaidi
Publisher: 
International Food Research Journal
Year: 
2012

Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide

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Authors: 
D.M.H. Farah
Authors: 
A.H. Zaibunnisa
Authors: 
Misnawi
Publisher: 
International Food Research Journal
Year: 
2012

Flower Extracts and Their Essential Oils as Potential Antimicrobial Agents for Food Uses and Pharmaceutical Applications

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Authors: 
Han Ching Voon
Authors: 
Rajeev Bhat
Authors: 
Gulam Rusul
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2012

Extraction and Characterization of Proanthocyanidins from Grape Seeds

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Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the-se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain-ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them.

Authors: 
Sean X. Liu
Authors: 
Elizabeth White
Publisher: 
The Open Food Science Journal
Year: 
2012

Infuencia de La Materia Prima para La Elaboración de Jugo de Manzana en La Síntesis de Polifenoloxidasa y Compuestos de Sabor

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Authors: 
Yazmín Arleth Guillén Ramos
Authors: 
Mirna Villegas Pérez
Authors: 
Guadalupe Isela Olivas Orozco
Authors: 
Loreto Robles Hernández
Authors: 
Ana Cecilia González Franco
Authors: 
Abelardo Núñez Barrios
Authors: 
Nora Aideé Salas Salazar
Publisher: 
Interciencia
Year: 
2017

Desarrollo de Una Bebida Eenergizante con Pulpa de Tomate de Árbol (Solanum betaceum)

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Authors: 
Alexia Torres
Authors: 
Julieta Guinand
Authors: 
Suhey Pérez
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2015

Pretratamiento de Residuos de Plátano (Musa paradisiaca (L.) AAB) y Arracacha (Arracacia xanthorrhiza Bancroft) para La Obtención de Azúcares Fermentables

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Authors: 
Darwin Carranza Saavedra
Authors: 
Jorge Andrés Alvarado Núñez
Authors: 
Daniel Alexander Méndez Reyes
Authors: 
Claudia Patricia Valenzuela Real
Authors: 
José Fernando Solanilla Duque
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2015

Flavonoid Profiles of Wild Grapes Native to Japan: Vitis coignetiae Pulliat and Vitis ficifolia Bunge var. ganebu Hatusima

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Authors: 
Shuji Shiozaki
Authors: 
Kazunori Murakami
Publisher: 
Agricultural Sciences
Year: 
2017

Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea

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Authors: 
Swapnil Ganesh Jaiswal
Authors: 
Satyanarayan Naik
Publisher: 
American Journal of Food Technology
Year: 
2017

Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

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Authors: 
Omotosho Omolola Elizabeth
Authors: 
Sofowora Anuoluwapo
Authors: 
Omini Joy John
Publisher: 
American Journal of Food Technology
Year: 
2017
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